Coconut Shrimp

Shrimp:
2 pounds Shrimp, large or jumbo size
1 pound coconut, shredded
3 cups Flour
4 eggs
1 can beer
2 scoops Wassail Mix (or season to taste)

Dip:
Orange Marmalade
Coarse Brown Mustard
Horseradish

Shell, de-vein, and butterfly shrimp. Compine 1-1/2 cups flour, eggs, beer, and wassail (or seasonings). Place shrimp in the remaining 1-1/2 cup flour and then into batter. Finish battering by rolling and coating shrimp in coconut. Deep fry shrimp in 325-degree vegetable oil until golden brown (2-3 minutes).

Mix marmalade, mustard and horseradish for dip.